This easy chicken stir-fry is a fast, flavorful weeknight dinner loaded with protein and colorful vegetables. Tender chicken breast, crisp veggies, and a homemade savory-sweet sauce come together in one pan—no takeout needed. With fresh garlic, ginger, and a little heat from crushed red pepper, every bite is packed with flavor. Serve it over warm white rice for a balanced, satisfying meal the whole family will love.
Family of 6
20 minutes
30 minutes
Main
1 lb chicken breast, cut into small pieces
Olive oil
3 garlic cloves, minced
2 tsp ground ginger (or fresh grated ginger)
1 onion, diced
1 red bell pepper, chopped
Frozen or fresh broccoli florets
Carrot matchsticks (thinly sliced carrots)
Mushrooms, sliced
Green onions, diced
Sesame seeds
Sliced chili peppers (optional for heat)
1/2 cup coconut aminos or soy sauce
1 tbsp potato starch or cornstarch
1 tbsp sesame oil
1 tbsp honey
1/4 cup water
1 tsp crushed red pepper flakes
Heat olive oil in a pan. Add chicken, season with salt and pepper, and cook until no longer pink (3–4 minutes). Transfer to a separate dish.
Discard any excess liquid and wipe out the pan with a paper towel. Add a little more olive oil.
Add the onion and cook until translucent.
Add mushrooms and bell pepper
Add broccoli florets and carrot matchsticks
Add minced garlic, ginger, salt, and pepper. Cook for 1–2 minutes until garlic is fragrant.
If using regular soy sauce, you may not need extra salt. Low-sodium coconut aminos were used here.
Return the cooked chicken to the pan and stir to combine.
Pour the prepared sauce over the mixture and cook a few more minutes until the sauce thickens (it happens quickly).
Remove from heat and garnish with sesame seeds, green onions, and optional sliced chili peppers.
Serve over white rice and enjoy!
